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Mini SugarBee® Apple Ricotta Cheesecakes
- Category: Dessert
Description
This easy dessert can be whipped up in no time, whether you’re prepping a treat for after family dinner or need something for hosting a party. Prep a quick graham cracker crust, add a creamy ricotta filling, and top these little cheesecakes with flavorful spiced SugarBee® Apples. The best part? They’re entirely no-bake!
Ingredients
Scale
For the Crust
- 2 cups (14 sheets) graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 (8-ounce) brick cream cheese, softened
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
For the Topping:
- 1 SugarBee® Apple, diced
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- Oats and chopped pecans, for optional garnish
Instructions
- In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
- Line a cupcake pan with paper liners. Add 3 tablespoons of the graham cracker mixture to each cupcake well and use the back of a spoon or your fingers to press the mixture into the well. Freeze the crusts for 15 minutes while you make the filling.
- Beat together all ingredients for the filling until smooth.
- Divide the filling amongst the crusts and smooth the top with a spoon. Freeze for 30 minutes or chill in the fridge for at least two hours to set.
- While chilling, make the topping. Combine diced apples, sugar, cinnamon, and lemon juice in a small saucepan. Bring to a boil, and then simmer on medium heat for 8 to 10 minutes until the apples are lightly tender. Remove from the heat and let cool.
- Remove the cheesecakes from the freezer or fridge and top with the apples. Garnish with oats and chopped pecans before serving, if desired.
